Recipe: Dessert Hummus

MAKE AHEAD: The hummus can be refrigerated in an airtight container for up to 4 days. Adapted from “Peanut Butter Comfort: Recipes for Breakfasts, Brownies, Cakes, Cookies, Candies, and Frozen Treats Featuring America’s Favorite Spread,” by Averie Sunshine (Skyhorse Publishing, 2013).

DESSERT HUMMUS

9 servings (Makes about 2 1/4 cups)

15 ounces canned, no-salt-added chickpeas, rinsed and drained

1/4 cup creamy low-fat peanut butter (may substitute tahini)

2 tablespoons low-fat cream cheese (optional)

1/4 cup maple syrup or agave nectar/syrup, plus more for garnish

1 tablespoon packed light brown sugar

1 teaspoon vanilla extract

1/2 teaspoon ground cinnamon, plus more for garnish

1/4 cup canola or vegetable oil

Pinch kosher salt (optional)

1/2 cup semisweet mini chocolate chips (optional)

Combine the chickpeas, peanut butter, cream cheese, if using, the syrup, brown sugar, vanilla extract and cinnamon in a blender or food processor. Blend or pulse until well incorporated. With the motor running, pour in the oil in a slow, steady stream to form a fairly smooth hummus.

Taste, and add the salt, if desired, pulsing to incorporate. Add the chocolate chips, if using, and pulse to the desired consistency. Transfer to a bowl, or cover tightly and refrigerate. To serve, sprinkle lightly with cinnamon and drizzle with a little syrup.